Slow-Cooker Orange Chicken with Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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The addition of butternut squash and a fresh orange makes this braised chicken company worthy. Round out the chicken-and-vegetables meal with rice steamed in the microwave, and your dinner prep is complete. Ingredients:
8 skinless chicken thighs |
kosher salt and pepper |
2 onions, quartered |
1 pound small red potatoes |
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces |
12 cloves garlic, peeled |
1 orange, cut into 1/4-inch rings |
2 cups low-sodium chicken broth |
1 tablespoon honey |
8 sprigs thyme |
Directions:
1. Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.If You Don't Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 1/2 to 3 hours.
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